Generously grease the mini bundt pans (or muffin tins) withPan Grease (or if using a cake pan grease and line with parchment paper) Divide the sugar mixture (recipe below) equally into each cavity or spread evenly in the bottom of a cake pan. Place a pineapple slice in each cavity on top of the sugar glaze (or arrange in the cake pan)

Author: Gretchen's Bakery

Serves: 6 Mini or 1-8" cake

Ingredients

Unsalted Butter 6 tablespoons (85g)

Light Brown Sugar ¾ cup (158g)

All Purpose Flour 1½ Cup (188g)

Baking Powder 1¾ teaspoon

Salt ½ teaspoon (3g)

Unsalted Butter 6 Tablespoons (85g)

Granulated Sugar ½ cup (100g)

Egg Yolks 2 (36g)

Vanilla Extract 1 teaspoon (5ml)

Egg Whites 2 (60g)

Granulated Sugar 2 tablespoons (28g)

Buttermilk ½ cup (120ml)

Canned Pineapple Slices drained of juice 1 can (or 6 rings- you will have extra)

Instructions

To make the sugar glaze: Melt the first measure of butter over a low heat in a heavy bottom sauce pot.

Once it is fully melted and just under a boil, remove from heat and stir in brown sugar.

Stir to a thick sandy like texture and fill each cavity of the mini bundt pan equally until all is used up

To make the cake batter: Cream the second measure of butter with the first measure (½ cup) granulated sugar until light and fluffy for about 5 minutes.

Combine the egg yolks with the vanilla extract and add it to the creamed butter mixture.

Sift the flour with the baking powder and salt and add about ⅓ of it to the creamed mixture and mix just until combined.

Add ½ of the buttermilk while mixing on low speed then repeat the process with the flour and remaining buttermilk, ending with the last addition of flour.

In a separate clean bowl, whip the egg whites to frothy and then slowly add the second measure of granulated sugar (2 Tbs) to form a medium peaked meringue.

Fold the meringue into the cake batter then portion the cake batter on top of the prepared sugar glaze & pineapple slices

Bake in a preheated 350°F for approximately 16-20 minutes or until they are springy to the touch when gently pressed in the center. (For the full cake it will take closer to 30-40 minutes)

Let cool slightly in the pan and then un-mold onto a serving platter while still warm so the sticky sugar glaze does not cool too much or you will not get them out easily.

Cool completely before filling each center withwhipped cream (this is an optional step)

Notes

Pineapple Upside Down cake can be stored for up to 4 days at room temperature in an airtight container.

31 thoughts on “Pineapple Upside Down Cake”

I forgot about this classic Easter cake but I’m definitely using your recipe (with my usual dairy-free alternatives). What a great idea mixing the brown sugar and butter together for the bottom. The method I knew was to slather butter on the bottom then sprinkle brown sugar over it, hopefully evenly…of course, that never happened. Can’t wait to make this.

I grew up with this cake too and made it many times, but it’s been years since I’ve made it and didn’t have the recipe anymore. Your recipe looks better than the old one I had and I can’t wait to try it. Yum!!

I just finished making these in individual bundt pan. I’m not typically a fan of pineapple upside down cake but wanted to make these because they are so cute. Well, now I’m a fan; the cake is absolutely delicious! Thanks for sharing your knowledge and recipes!!!

Hi Thanks for pointing out a possible error!
I am seeing the blog post written as follows: Light Brown Sugar ¾ cup (158g)
Perhaps the confusion is that brown sugar is always measured “PACKED” so it may seem like more since you are not packing it down?

Hey Gretchen, I am curious if you ever sold the little cakes in your bakery and if so how much did you charge? I made these for my husbands office and they got into an argument about how expensive they should be!

Well…they think they should go for much more 🙂 some suggested up to $5.00. Another hit thanks to you Gretchen!
P.S. I did the stabilized whipped cream using vanilla pudding, another trick I learned from you. Perfect flavor complement and it’s great when you have to travel from Frig to Frig…you are the best girl!!

Gretchen,
I made this cake. And it was an instant hit. I loved it. Everyone was happy.Thanks for posting this recipe. Is there any other similar cake which follows this above recipe?I found this better than all occasion downy yellow butter cake.